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Healthy Cheddar Chicken Chili

A comforting and hearty dish packed with lean protein, vibrant vegetables, and added flavor from spices and cheese, perfect for chilly days or quick meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 tablespoons salted butter
  • 1.5 pounds chicken breasts Can use rotisserie chicken for quicker option
  • 2 yellow onions, chopped
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 red pepper, chopped
  • 1 poblano pepper, chopped
  • 2 cans Ro-Tel tomatoes and green chilies
  • 1 can tomato paste
  • 1 tablespoon chopped chipotle peppers in adobo Adjust spice level to taste
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 3-4 cups broth Use gluten-free broth for gluten-free version
  • 1 can kidney beans or black beans, with liquid
  • 1 cup shredded cheddar
For Serving
  • Greek yogurt or sour cream For creaminess on top
  • Cilantro For garnish
  • Avocado For garnish
  • Green onions For garnish

Method
 

Cooking
  1. In a large Dutch oven, add the butter, chicken, onion, carrots, celery, peppers, Ro-Tel tomatoes, tomato paste, chipotle, garlic powder, chili powder, smoked paprika, cumin, and dried oregano. Set over medium-high heat. Cook for about 10 minutes, stirring occasionally, until the vegetables have softened.
  2. Pour in the broth and add the black beans (with their liquid). Season with salt and pepper. Cover and simmer for 10 minutes.
  3. Shred the chicken. Stir in the cheese until melted.
  4. Ladle the soup into bowls and top as desired. Enjoy!

Notes

To store the chili, let it cool completely and transfer it to airtight containers. It can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 3 months. Reheat in a pot on the stove or in the microwave when you're ready to enjoy it again. For a thicker chili, reduce the amount of broth you add or mash some beans to add creaminess.